Classic white béchamel sauce, recipe with photo. Classic bechamel sauce recipe step by step

Sauces in general are an amazing invention. It would seem that they were invented in order to make our life more varied and tastier. But in fact, in the past, the main purpose of the sauce was to disguise the “flavor” of the dish. It was difficult to find refrigerators in the southern regions of Europe, so cooks tried their best to save meat, poultry or seafood dishes. In ancient Rome, for example, garum sauce, made from fermented salted fish, was used for these purposes. This sauce drowned out any odors perfectly.

Despite the fact that sauces have been used in cooking since ancient times, no one has officially written down their recipes for a long time. Records of the two oldest basic sauces, béchamel and mayonnaise, were made only about 200 years ago. Then they remembered other “mother” sauces, or Grand sauces, as they are called in France, these are Veloute sauce, Espagnole sauce, Hollandaise and tomato sauces. The classification of sauces is the merit of the founding father of haute French cuisine, Marie-Antoine Carême, who was considered the king among chefs. From now on, any cook was required to know how to prepare basic sauces and could experiment based on them, inventing new options with different tastes. Today, sauces perform several functions: they serve as a cooking medium, make meat more tender and enhance the taste.

So, bechamel is one of the five basic, “mother” sauces of European cuisine. Bechamel itself is a full-fledged sauce, and serves as the basis for many others. Like any basic sauce, bechamel is quite simple in composition. It is prepared from milk, which is diluted with a mixture of wheat flour and butter (or any other fat). In French this mixture is called roux. Before the invention of roux, sauces were thickened with plain bread, which was not so convenient and tasty.

It is still unknown for certain who invented bechamel sauce. Currently, there are as many as four versions of his invention. Some experts believe that the birthplace of this sauce is Italy, others suggest that it is a purely French sauce, others attribute the merit of its invention to the 17th century gourmet financier Bechamel, but most are inclined to believe that this sauce was invented by the royal chef Francois Pierre de la Varen. In any case, it was Varen who published the recipe for béchamel sauce in his famous cookbook “Le cuisinier françois”.

How to prepare bechamel

In ancient times, only wealthy people who had the opportunity to cook with fresh milk could afford bechamel. Today, the problem of food storage is not so acute, so anyone can enjoy the taste of bechamel sauce. Bechamel is very simple and quick to prepare. The main thing is to do everything according to the rules.

To prepare bechamel sauce you need to take wheat flour, butter, a little salt, nutmeg and milk. The proportions depend on how much sauce you need. If it's a quart, use 5 cups of whole milk, 1/3 cup of flour and 6 tablespoons of melted butter. If you need less sauce, just take 40 g of flour and butter (experts insist that the proportions of fat and flour should be the same), 0.5 liters of milk, salt and nutmeg to taste. You can add pepper to the bechamel, but white is better so as not to spoil the color of the sauce. We will also need a thick-bottomed saucepan and a wooden spatula or spoon. You need to start by preparing the butter-flour mixture - roux.

In a saucepan over medium heat, melt the butter, but do not bring it to a boil. Add flour to the butter and stir the resulting mixture thoroughly for several minutes. This mixture may change color a little and turn golden, but don't let it turn brown or you'll have to redo everything. Remove the pan from the heat, gradually add milk into the toasted mixture and continue stirring it all, avoiding the formation of lumps. The most interesting thing is that real wars are being waged over the temperature of the milk used in the preparation of bechamel sauce. Half of the roux lovers insist on keeping the milk cold, while the other half are adamant that they warm it up before adding the milk to the roux. Both of them promise that the sauce will be lump-free, thick and with a viscous structure. Deciding who is right is only possible through experience, having tried both methods. So, add milk little by little, stir and keep the sauce on the fire until it boils. Then add salt, nutmeg and pepper to taste. It is unlikely that preparing the sauce will take you more than 10 minutes. If, as expected, lumps still form in the sauce, a regular sieve, through which the sauce can be rubbed easily and quickly, or a blender will help.

Try experimenting with bechamel sauce. By adding any cheese to regular béchamel, you get Mornay sauce. For meat and vegetable dishes, replace half of the milk in the sauce being prepared with meat broth, for fish - with fish broth. By adding cream to bechamel, you get a creamy sauce, and greens - a spicy herbal sauce. Bechamel mustard sauce is also easy to make: just a few mustard seeds and the sauce is ready. The milk used for bechamel sauce can also be unusual: onions and cloves or bunches of spicy herbs are kept in it, which are removed before preparing the sauce, and the aroma of the milk becomes simply divine.

Béchamel sauce works best with white meat, fish, vegetables, omelettes and pasta. Traditionally, before serving, the finished sauce is kept in a water bath to keep it warm, and a small piece of butter is placed on top to prevent a crust from forming.

White bechamel sauce is about 500 years old, and the recipe was immortalized on paper 200 years ago. Previously, records on how to prepare this or that sauce were simply not made, considering them just an addition to the main dishes. However, just as retinue makes a king, bechamel sauce has made many modern dishes popular (lasagna is the most striking example of this).

It is one of the five basic sauces of European cuisine, the recipe is simple, like everything ingenious, and it can be prepared in the home kitchen after going through a certain educational program.

From our article you will learn the recipe for how to make bechamel sauce, its composition, what dishes it is suitable for and what Italians serve as dressing!

Brief history, main varieties

Bechamel (this, by the way, is a feminine word, although many mistakenly attribute it to a masculine word) revolutionized the culinary world: previously, bread was added to sauces as a thickener, and suddenly they began to do without it, with the help of just three easy-to-use ingredients - flour , milk and butter.

This option also gave an excellent result, about which they say: “You’ll lick your fingers!”

At the court of Louis XIV, the Marquis de Béchamel served as chamberlain., who once, trying to improve the taste of overdried cod, allegedly flavored it with a sauce that was later named after him.

The Italians insist that the recipe was born under heaven, and a native of this city, Catherine de Medici, who married a French prince, brought to Paris not only a rich dowry, but also an Italian chef - the author of an exquisite white sauce, which everyone liked and took its rightful place in the menu of the powers that be.

The sauce consists of flour that is fried so that it acquires a beautiful golden hue, milk (or cream) and butter (usually butter, but in some recipes – olive).

The brevity of the composition makes this product universal: firstly, it is suitable for a large number of dishes, and secondly, it can, if necessary, change itself if some additional ingredients are added to it - marjoram, parsley, pepper, garlic.

There are many varieties of bechamel: in Holland it is prepared with ground nutmeg, in France - with onion and bay leaf; horseradish is sometimes included in the Russian recipe for sharpness and piquancy. One of the sauce options is called “Mornay” - it is prepared with Parmesan and Gruyere cheeses.

Tomato paste is added to Aurora, just a little, so that the classic taste of the sauce does not change, but the color becomes pink; to Cardinal, lobster oil and cayenne pepper are added.

On the pages of our website you will also learn... We reveal the secrets of preparing a traditional Italian dish!

Features and traditions of use

Nutritionists are usually wary of “foreign” foods, however, bechamel has convinced even strict experts that it is a balanced, healthy product.

Added to any dish, it makes it more satisfying, however, it is easily digestible, so it can be consumed not only for lunch or breakfast, but also for dinner, even for those people who are afraid of gaining excess weight.

According to nutritionists, flour, milk and butter are components that are better absorbed by the body precisely in this combination, providing cells with building materials (proteins), as well as necessary minerals and vitamins.

Here are the dishes in which bechamel is used:

Lasagna

How to make bechamel sauce for? It is prepared according to the classic recipe. The ratio of ingredients is as follows: 40 g butter, 2 tablespoons flour, half a glass of milk.

Separately, fry some chopped onion and garlic in a frying pan., coarsely grated carrots and a fleshy (watery, just can’t be grated) tomato. Add 400 g of minced meat to the vegetables. Simmer until cooked, and then add bechamel to the resulting mass.

At this point, 10 lasagne sheets should be prepared.(they are boiled in water). After this, you can begin to “fold” the future dish in a baking dish, alternating sheets with filling and grated cheese (100 g will be required). Baking time in the oven is 20 minutes.

Cannelloni with minced meat

Large-diameter pasta, called cannelloni, is very convenient to fill with any filling. Before cooking, boil them for 2 minutes.

Bechamel is prepared in the classic way. The best consistency is like thick sour cream. I fry the minced meat with onions, and at the final stage add hard cheese cut into small cubes.

Fill the cannelloni with the prepared minced meat and place them on a greased baking sheet., pour over the sauce and sprinkle with grated cheese. Keep in the oven until golden brown.

From this video you will learn how to make classic bechamel sauce at home - a simple step-by-step cooking recipe will be told by a famous chef:

The French, who took over the authorship of bechamel from the Italians, claim that you can easily live without meat, but you cannot live without sauce, because it is it that gives a unique taste to any dish. You have the opportunity to be convinced that they are right by preparing an ingeniously simple and European-style exquisite béchamel sauce in your home kitchen for your family and friends.

Most of the classic sauces were invented during the Roman Empire. But they became world-famous thanks to French court chefs. To date, France has given the world about 3 thousand types of various sauces. But they are all based on five basic recipes.

1. Bechamel. Prepared with butter, white flour and milk. The sauce is also loved by Italians, who season it with lasagna and pasta.
2. Veluth. It is prepared on the basis of light meat or fish broth with the addition of flour and butter. The delicate taste of the sauce harmonizes perfectly with both meat dishes and seafood.
3. Español. It differs from previous sauces in that the oil-flour mixture is fried until dark brown. Strong veal broth and tomatoes give the sauce a rich taste. Español is usually prepared in large quantities, then frozen and added to dishes as needed.
4. Tomato. The base is fresh tomatoes and olive oil. Onions, garlic and aromatic herbs are added to taste. This is the most popular sauce that is used in almost all cuisines of the world.
5. Dutch. Prepared on the basis of egg yolks and butter. The smooth, creamy sauce, reminiscent of mayonnaise, pairs best with seafood and vegetable dishes.

Classic bechamel sauce recipe

Peculiarities . All experiments at the stove begin with basic classic recipes. If you decide to go one step higher in the culinary arts, a step-by-step recipe for bechamel sauce for lasagna, moussaka, pasta and other popular dishes will become a solid basis for further development. For more than three hundred years, the preparation technology and set of components have remained unchanged.

Ingredients for French Bechamel sauce:

• 50 g flour;
• the same amount of butter;
• 0.5 liters of milk (2.5%);
• A pinch of salt and ground white pepper.

Preparation

1. Melt the butter over low heat. It should just melt and not fry, otherwise the final product will have a yellow color and a burnt taste.
2. Add flour. Rub the flour and butter mixture into the pan with a wooden spatula. When the mixture is smooth, use a whisk and whisk for about a minute until the mixture foams.
3. Add cold milk. Continuing to whisk, pour in a thin stream, one tablespoon at a time. When a third of the milk is already in the pan, stir until all the lumps are gone. Now you can add the remaining milk.
4. Boil it. Increase heat to medium and bring sauce to a boil. After this, it should boil for another five minutes with continuous stirring.
5. Season. Turn off the burner and add salt and pepper to the sauce according to your taste preferences.

Store prepared bechamel sauce in the refrigerator. To prevent it from becoming crusty, cover the container with cling film greased with butter. Shelf life - three days.

5 modern variations

Knowing how to prepare bechamel sauce in a classic variation, you open up unlimited space for experimentation. Based on the basic recipe, you can get new tastes and textures that will complement and highlight your favorite dishes.

Spicy

Peculiarities . Spiced béchamel is so popular that many consider it a classic. However, the technology for preparing the spicy sauce is somewhat more complicated. In addition, milk consumption will be slightly higher, since it boils away during cooking.

You will need:

• 50 g flour;
• the same amount of butter;
• 0.6 l milk;
• a little salt;
• bay leaf, cloves, nutmeg, a mixture of peppers, aromatic herbs and other spices to your taste.

Preparation

1. Fry the flour and butter as in the classic recipe. Leave the mixture to cool.
2. Wrap the spices in cotton cloth and tie tightly with thread. Dip the package into cold milk. If you are using only ground spices, you can add them directly to the liquid.
3. Boil the milk and simmer for another quarter of an hour.
4. Cover the container with a lid and leave to brew for a couple of hours.
5. Strain the milk and boil it again.
6. Add the butter-flour mixture prepared earlier to the hot liquid and whisk the mixture with a whisk to separate the lumps.
7. Continuing whisking, put the sauce on the fire. When the first bubbles appear on the surface, turn off the burner without letting the sauce boil.

To color the sauce a soft pink color and give it a pleasant sweet and sour flavor, add a tablespoon of fresh tomato puree at the final stage. This tomato Bechamel will perfectly complement potato dishes, pasta, sandwiches or pizza.

Onion

Peculiarities . Onions will add new piquant shades to the classic white sauce. This option will appeal to fans of hearty homemade food. Onion béchamel is a great addition to meat and potato dishes.

You will need:

• 50 g flour;
• 70 g butter;
• 0.3 l milk;
• 0.3 liters of steep meat broth;
• half a large onion or one small one;
• a pinch of salt;
• a couple of bay leaves.

Preparation

1. Mix the broth with milk and put on fire.
2. Add finely chopped onion and bay leaf here.
3. When the liquid boils, let it simmer for another three minutes and let it sit for a quarter of an hour.
4. Meanwhile, melt the butter in a saucepan and lightly fry the flour in it.
5. Strain the previously prepared broth and slowly stir it into the butter-flour mixture.
6. After the sauce boils, add salt and cook for another 20 minutes.

Vegan

Peculiarities . If you do not consume animal products, this does not mean that you will not be able to experience the delicate taste and aroma of Bechamel. A recipe without butter and milk has been developed especially for such cases.

You will need:

• 200 g cashews;
• 0.4 l of water;
• 50 g flour;
• two tablespoons of olive oil;
• a pinch of salt;
• spices to taste.

Preparation

1. Soak the nuts in boiling water for five minutes.
2. Drain the boiling water and pour 0.4 liters of cold water over the cashews.
3. Using a blender, bring the mixture until smooth. If it turns out thick, you can add a little more water.
4. Combine olive oil with flour and lightly fry in a saucepan.
5. While whisking the mixture, slowly add the “nut milk”.
6. Continuously stirring, cook the sauce until it begins to thicken.
7. All that remains is to add salt and spices and let the mixture cool.

It is not so easy to beat the nuts until smooth. Therefore, if there are solid fragments in the sauce, it is recommended to strain it through a sieve.

In the microwave

Peculiarities . Sometimes the obstacle to discovering new culinary facets is a simple lack of time. Fortunately, there is a simple recipe for microwave bechamel sauce, adapted to modern realities and technical capabilities.

You will need:

• 50 g flour;
• the same amount of butter;
• 0.6 l milk;
• a pinch of salt;
• nutmeg to taste.

Preparation

1. Melt the butter and rub it into the flour.
2. Heat the mixture in the microwave for one and a half minutes.
3. Slowly pour cold milk into the mixture, whisking vigorously.
4. Place the container in the microwave again, but for five minutes. During this time, you will have to pause the device a couple of times to stir the mixture.
5. Salt the sauce and add spices if necessary.
6. If lumps form, strain the mixture through a sieve.

If the Bechamel does not thicken, prepare a little more butter and flour mixture and add it to the sauce. After this, the mass will need to be heated for another minute.

Cheese in a slow cooker

Peculiarities . Another achievement of technological progress is the multicooker, which has made life much easier for housewives. Using this device, you can prepare a delicate sauce, which, combined with stringy cheese, will perfectly complement homemade hot dogs, hamburgers or pasta dishes.

You will need:

• 60 g flour;
• 70 g butter;
• 0.5 l of milk;
• 200 g grated Dutch cheese;
• a pinch of salt;
• nutmeg and ground black pepper to taste.

Preparation

1. Turn on the multicooker in the “Soup” or “Stew” mode.
2. Place butter in a bowl and melt it.
3. Add flour, stirring with a silicone spatula.
4. When the mixture becomes homogeneous, slowly pour in the milk, stirring constantly.
5. Without closing the lid, bring the liquid in the multicooker to a boil and cook a little more to begin the thickening process.
6. Add salt, spices and cheese. When the latter is completely melted, the sauce can be considered ready.

Since milk needs to be poured in a thin stream, it is most convenient to use a packaged product. Just carefully cut off the corner of the package.

Cooking is not just the ability to combine and process foods. This is a real science, combining knowledge from physics, chemistry and other fields. To prepare white bechamel sauce correctly and tasty, you need to remember six subtleties.

1. The right dishes. The frying pan or saucepan should have a thick bottom and a non-stick coating. To avoid damaging it, stir the sauce with a wooden spatula or silicone whisk.
2. Temperature contrast. The hot butter-flour mixture should be combined only with cold milk. And vice versa. If the ingredients are at the same temperature, the sauce will form lumps or separate.
3. Only milk. No other dairy products can be used as a base for bechamel. True, some chefs like to experiment with cream. But they must first be diluted with vegetable or meat broth so that they do not curdle.
4. Sense of proportion. Bechamel is primarily a milk sauce. The delicate taste and aroma of milk should dominate, so do not overdo it with spices. They should only slightly shade the sauce.
5. Consistency. The thickness should be such that the Bechamel sauce slowly flows from the spoon, enveloping it. For lasagne or moussaka, the sauce may be thinner.
6. Correct delivery. Before serving Bechamel, you need to warm it up. As it cools, it will begin to crust.

If you did everything according to the rules, but the sauce still appears in lumps, do not rush to get upset and throw away the valuable product. Just blend it with a blender until smooth.

Pasta, lasagna and moussaka are just a few of the dishes that can benefit from a delicate white sauce. Based on reviews from housewives, we can distinguish seven options for familiar home-cooked food, which can be varied with the help of bechamel.

1. Casseroles. Minced meat, vegetables, pasta - whatever you have in the refrigerator can be mixed, poured with sauce and put in the oven. The delicate white substance will perfectly bind all the components of the casserole.
2. Jellied pies. In this case, Bechamel works on the same principle as in a casserole - it binds the components and creates a delicate layer.
3. Pancakes . Fry boiled chicken with mushrooms and onions. A couple of minutes before cooking, add Bechamel and grated cheese. Wrap the filling in the pancakes. They will be soaked in the sauce and will become very tender.
4. Fish . Any white fish goes well with milk sauce. Before baking the fish in the oven, pour bechamel over it and sprinkle with aromatic herbs.
5. Vegetables . If you are on a diet, the basis of your diet is probably boiled, steamed or baked vegetables. French sauce with nutmeg will make them less bland and tasteless.
6. Sandwiches. Do not lubricate them with harmful and high-calorie mayonnaise. Replace it with cheese and milk sauce.
7. Julien. With bechamel they will turn out to be less calorie than with cream.

Among historians and culinary specialists, debates continue about who is the author of the famous sauce. Despite the fact that he bears the name of Louis Bechamel, the majordomo of Louis XIV, there is a version that he only appropriated the recipe of one of the court chefs, wanting to earn the gratitude of the king. Be that as it may, for more than 300 years, delicate white sauce has been winning the hearts of gourmets. By learning how to make bechamel sauce at home, you will gain fame as a culinary master in the eyes of family members and guests.

Reviews: “A royal dish!”

I always have Bechamel ready. I cook it in large quantities, and then put it in containers and freeze it. (I visited a friend in Italy, everyone there does it). This sauce can be used as a base for almost anything: fry mushrooms and simmer in the sauce; and carbonara pasta; goulash gravy, etc. I can’t tell you the exact recipe, because I make it by eye, the only thing is that when I brew flour with butter, I dilute it with cream (even min%) about 300-500 g, and then add milk to the desired level density. In this case, the sauce acquires a sweet and creamy taste.

Svetlana Shcheblykina (Safonova), http://flap.rf/Food/Bechamel_sauce

I always add nutmeg. I make it easier for Lasagna. I take 400 ml of milk, pouring half a cup into a cup. I put the rest on the fire, add 2 tbsp to half a glass of cold milk. l. flour without top. Stir until smooth. When the milk begins to boil, stirring gently, add the mixture from the glass. I add nutmeg and two large handfuls of cheese, I prefer Cheddar. I let it thicken, the cheese dissolves, and taste for salt. Next I spill the Lasagne. I often use this Bechamel base; I add different ingredients to it, depending on the dish.

Miki, http://www.woman.ru/home/culinary/thread/4603894/

It is with buckwheat and boiled meat that bechamel goes perfectly, a classic. In a mold, add butter, a layer of prepared boiled buckwheat, a layer of meat (in pieces or cut, or even rolled), pour sauce, sprinkle with cheese and bake. A royal dish!

Jerusalem Girl, http://forum.say7.info/topic27625.html

French Bechamel sauce (French for “white sauce”) is a classic of European cuisine. This is the base sauce, on the basis of which soufflé, lasagna and other sauces are subsequently prepared. The main ingredients are milk, flour, fat. Bechamel sauce is very easy to make at home.

This recipe is a base that you can experiment with by adding different ingredients.

So, what do we need to prepare the classic version?

• butter – 50 g;
• vegetable oil (preferably sunflower) – 2 tbsp. spoons;
• wheat flour – 2 tbsp. spoons;
• milk of any fat content – ​​0.75 l;
• a little salt.

How to make Bechamel sauce?

Below are step-by-step instructions. Follow it exactly and you will get a real French sauce.

1. Melt two types of butter in a saucepan or ladle and stir.
2. Begin to gradually stir flour into the saucepan with butter, avoiding lumps.
3. Add milk a little at a time, stirring constantly. Bring to a boil.
4. Then add a little salt and cook over low heat, stirring constantly.
5. The cooking process will take up to 10 minutes.

Depending on the consistency you want the sauce, the cooking time will also depend. If liquid is required, add a little more milk. If it is thick, evaporate until desired. Bechamel can be served immediately. Keep refrigerated.

Lasagna sauce recipe

This sauce is very often used for baking. Lasagna is a dish that cannot be imagined without white French sauce. Housewives usually choose the classic recipe for Bechamel sauce for lasagna to get “French notes” of flavor in the dish.

Product List:

• premium flour - a tablespoon;
• chicken egg yolk – 2 pcs.;
• capers up to 10 pcs.;
• butter or spread – 50 g;
• broth (if you want to reduce the calorie content of the dish, use vegetable broth) – 280 ml;
• a little salt and pepper.

How to cook?

1. Fry the butter and flour a little in a saucepan.
2. Pour the broth into the butter-flour mixture and simmer until the sauce thickens.
3. Add salt and pepper to taste.
4. Just before the end of cooking, add chicken yolks, stir and heat over low heat for another 2 minutes.
5. For piquancy, add chopped capers to the prepared sauce. It is this additive that will reveal the taste of vegetable lasagna.

Those who don’t really like capers replace them with pickles.

Muscat Bechamel sauce

Nutmeg gives the sauce a spicy note that will appeal to connoisseurs of original combinations and bright flavors.

So, what do you need to prepare a spicy sauce?

• flour 65 g (1/4 cup);
• butter 4 tbsp;
• half a liter of milk;
• a little salt;
• a pinch of white pepper;
• also a pinch of ground nutmeg.

Instructions:

1. Melt the butter in a saucepan.
2. Pour flour into a container with butter and stir with a wooden spoon until the flour begins to change color. This is no more than 2 minutes in time.
3. Add the milk a little at a time, stirring the lumps. Stir constantly until the mixture becomes homogeneous.
4. Stir the sauce all the time over low heat. Once it starts to thicken, add the nutmeg and remaining spices.

The flavorful sauce is ready!

Bechamel meat sauce recipe

This type of sauce is used to prepare meat pasta or cannelloni.

What products should I take?

• a mixture of minced pork and beef (optional, but this type of minced meat is preferable) - 70 g;
• flour - 2 tablespoons;
• milk – 300 ml;
• regular onion - ¼ head;
• butter – 30 g;
• parsley and celery root (chopped).

Recipe step by step:

1. In a saucepan or other non-stick container, combine milk and onion (do not cut).
2. Boil over low heat for 15 minutes and remove the onion from the milk.
3. Meanwhile, melt the butter in a separate container and add flour to it.
4. Heat over low heat for 4 minutes, stirring constantly, until the flour is golden brown.
5. After cooling, add milk to the flour and butter mixture.
6. Place on the fire, stir constantly and cook for up to 10 minutes. Do not bring it to a boil.
7. Once the sauce becomes thick, strain it through a strainer and add spices.
8. Separately, saute the minced meat and parsley roots with celery in a frying pan.
9. Add the meat to the main sauce and simmer for another 10 minutes.

After preparing the sauce, you can immediately season the main dish.

Sauce with added cheese

Ingredients:

• milk – 1 glass;
• flour (preferably wheat) – 1.5 tbsp;
• regular onion - 1 small;
• butter – 30 g;
• broth (vegetable or meat) – 0.5 tbsp.;
• grated cheese – 3 tbsp;
• spices to choose from.

Instructions:

1. Melt the butter in a non-stick frying pan, add flour and fry until golden brown.
2. Add chopped onion, fry a little more and start pouring in milk. Let it boil and let cool a little.
3. Rub the resulting mixture through a sieve.
4. Pour the pre-prepared broth into the grated mixture. If you don’t have any broth at home, you can add milk or just water. Boil.
5. After boiling, add hard cheese and mix thoroughly.
6. Cook until the desired consistency and the cheese is completely dissolved.
7. After that, add your favorite spices, cook for no more than 10 minutes, and let the sauce brew.

This sauce is suitable as a dressing for meat or for roasting vegetables.

Mushroom béchamel sauce

This sauce is perfect as an addition to pasta or meat. Its mushroom aroma will not leave anyone indifferent.

So, what products should you take?

• 2.5 cups milk;
• fresh mushrooms (white or champignons) – up to 200 g;
• melted butter 2-3 tablespoons;
• flour - as much as butter;
• 2 yolks;
• a glass of broth (water);
• a little salt, ¼ teaspoon.

Cooking method:

1. Peel the mushrooms, wash and cut into small pieces.
2. Melt the butter in a saucepan and add flour to it. Fry until golden brown. This will take 1-2 minutes. Stir constantly!
3. Keeping the mixture over medium heat, begin adding 1.5 cups of milk, stirring constantly until the lumps dissolve.
4. Stir the yolks in the remaining milk and pour into the main mixture.
5. Then add the broth and the remaining 0.5 cups of milk to the sauce.
6. Cook over low heat until boiling, stirring constantly.
7. When the sauce reaches the desired consistency, add the mushrooms and simmer for another 15 minutes.
8. At the end add a spoonful of butter and the sauce is ready!

Béchamel sauce is a white sauce originally from France, the royal cuisine of Louis XIV, and has rightfully won one of the first steps in European cuisine. Based on it, a hermetically processed mixture of flour, fat and milk, cooks prepare various sauces.

Béchamel sauce can be served on its own with duck breasts, schnitzel, Flemish stew, roast beef, roast pork, fish dishes, lasagne, julienne, macaroni, spaghetti and pasta.

Today we will cook:

Classic béchamel sauce

We need:

• 0.5 l milk
• 2 tbsp. wheat flour
• 60-70 g butter
• 1 tsp ground black pepper
• a pinch of salt
• 1 tsp nutmeg

Preparation:

1.Pour the milk into a saucepan and heat it well, without bringing it to a boil.

2. Melt the butter in a frying pan over low heat.

3. Add flour to the butter and mix quickly, quickly to avoid lumps.

When the flour turns pink, add milk in small portions and stir vigorously.

Season the last portion of milk with salt, pepper and nutmeg, and mix with the rest of the mixture. Remove from heat when the sauce reaches the consistency we need (thinner or thicker).

Bechamel sauce with cheese

We need:

• 300 ml milk
• 150 g cheese
• 20 g butter
• 15 g wheat flour
• 1 piece onion, small
• 1 piece bay leaf
• 0.5 tsp nutmeg
• salt, pepper to taste

Preparation:

1. Peel the onion and place it in a saucepan, add a bay leaf, add milk and put it on the fire. When the milk boils, you need to remove it from the heat and let it brew for 20 minutes.

2. Grate the cheese.

3. After time has passed, filter the milk.

4. Heat the frying pan and melt the butter, add flour, and stir vigorously. When the flour changes color, gradually add milk, stirring all the time. After the mixture thickens, add salt, pepper, nutmeg and grated cheese, mix and remove from heat.

Bechamel sauce with fried mushrooms

We need:

• 1 onion
• 500 ml milk
• 1 bay leaf
• 25 g flour
• 1/2 tsp. nutmeg
• 12 peppercorns
• 1 clove bud
• 1/2 tsp. white pepper
• 1 sprig of parsley
• salt to taste
• 200 g champignon mushrooms

Preparation:

1.Chop the onion into small cubes.

2. Put the milk on the fire and add: bay leaf, peppercorns, cloves, white pepper, salt, parsley, nutmeg and onion. Boil the milk and leave it to steep for 20 minutes, and then strain it

3. Do not wash the champignons, but wipe them with a paper towel so that the mushrooms do not absorb liquid. Cut the mushrooms into slices and fry in a frying pan in oil.

4. Melt the butter, mix with flour, do it quickly so that there are no lumps. After the flour begins to change color, gradually add milk, in parts. Boil over low heat until thickened. At the end, add the fried champignons and mix

Video recipe: How to make bechamel sauce